Easy recipe for pumpkin pie without evaporated milk with a delicious shortcrust pastry and lightly spiced filling. Serve with freshly whipped cream or homemade ice cream. Show
Why make this recipe?
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The difference between a traditional pumpkin pie recipe and an easy pumpkin pie recipe without evaporated milkThe original recipe for pumpkin pie has 1 1/2 cup of evaporated milk. This is about 12 f oz or 350 ml. Evaporated milk is processed from regular milk by reducing the amount of water in the milk, which then makes it thicker. This of course makes a difference when you are making your pumpkin pie filling. If you were to use the same amount of regular milk instead of evaporated milk your filling would be too thin (watery) and will not set. What to use instead of evaporated milk in pumpkin pieTo counteract the thickness of the evaporated milk, I usually do the following: Use 1 cup of regular milk (full fat) with 1 teaspoon of cornflour to thicken the milk and also use extra egg (this is how I’ve done this recipe – see the recipe card). I found that this is my favourite substitute for evaporated milk in pumpkin pie because it’s budget friendly and I always have some milk, egg and cornflour in the kitchen. Use half-half (double or single cream) and reduce the amount to 1 cup or 1 1/4 cup maximum. Add cornflour to thicken the mixture too. MORE PUMPKIN RECIPES
How to make the pumpkin puree (if you haven’t got one already made or bought)Cut a medium size pumpkin to 4 parts (this makes the baking quicker) and scoop out the seeds and fibers. Preheat the oven to 200 C (400 F) and place the pumpkin quarters on a baking tray (face down). Bake for 30-40 min or until soft and a little bit browner (but not dark or burned) When cold enough to handle, scoop out the pumpkin flesh and puree it in a food processor or with a handheld smoothie maker. Measure out about 425 g (about 1 3/4 cups to use in this recipe) and store the rest in a jam jar for other uses (last about 2 weeks in the fridge). READ MORE
My top tips on making this recipe successfully the first time roundLeave out a little bit of milk from the measured quantity and only add it in at the end if the mixture looks too thick. Taste the filling before you pour it to the pastry case, just in case if it needs more sugar or spice What makes this recipe workReducing the amount of liquid (milk) from the original recipe and adding an extra egg and cornflour to thicken the mixture makes all the difference to this easy pumpkin pie recipe without evaporated milk. It’s budget friendly version, made with ingredients that you are likely to have at home already. Any specialist equipment needed?
Time saving tip
Ingredients & Possible SubstitutionsINGREDIENTS1/2 cup brown sugar add up to 1/4 cup more to your liking 1 teaspoon cinnamon or use 1 3/4 – 2 teaspoons of pre-mixed pumpkin pie spice 1/2 teaspoon ginger – leave out if using mixed pumpkin pie spice 1/4 teaspoon nutmeg or cloves – leave out if using mixed pumpkin pie spice 1/2 teaspoon fine salt 3 eggs 1 can pumpkin pie puree or filling (unsweetened) Usually comes in 15 oz tins – or use 425 grams (about 1 3/4 cups) homemade pumpkinn puree instead 1 cup milk or double or single cream (half-half cream), full fat milk 1 teaspoon cornflour (cornstarch) Pie Crust
How to make pumpkin pie without evaporated milk step by stepTo make the pie crust pastry – if not using shop bought versionIf you are using pre-made pie pastry, you can skip this step. Mix the flour and the butter with the tips of your fingers (or use a dinner knife) and only add enough cold water to bring the dough together. Try not to overmix it or over handling it. Chill for 20-30 minutes in the fridge to make it easier to work with later on. When ready, roll out the pastry to about 5-6 mm thickness and carefully cover the baking tin. Patch up any gaps and pierce the bottom with a fork. If you prefer, you can ‘blind bake’ the pastry for about 5-10 minutes on it’s own. Ideally you want to add a layer of baking parchment filled with baking beans or something heavy that will prevent the pastry from rising. Pre-baking helps to keep the crust dryer and firmer when you add the filling, but it can be skipped. Preheat your oven to 425 degrees Fahrenheit (220 C) To make the pumpkin pie fillingIn a large bowl, make the pumpkin pie spice by measuring out the brown sugar, cinnamon, ginger, nutmeg ( or your own homemade pumpkin pie spice mix), salt and cornflour and mix everything together. Add the eggs and mix in. Add the milk (or your prefered evaporated milk replacement) add mix everything together until smooth. Add the pumpkin pie filling, half at a time and mix until smooth. You want to make sure you have a thicker consistency. To make the filling thicker, you can add more cornflour or extra sugar if needed. Double check that you are happy with the amount of spice by tasting the filling. Add more spice if needed. Pour the pumpkin pie mixture into a prepared short crusty base. Bake the pumpkin pie at higher temperature of 425 degrees Fahrenheit(220C) for 15 minutes. Afterwards, reduce the temperature to 350 degrees Fahrenheit (180C) and bake for further 30 minutes until the short crust pastry is lightly brown and the pumpkin pie filling looks set. Leave to cool down on a cooling rack. This can take 1-2 hrs and the filling will continue to firm up whilst cooling down. What can I substitute for condensed milk in pumpkin pie?Heavy cream is an excellent alternative to condensed milk in pumpkin pie. To get the thick, creamy texture, you will have to add some cornstarch to the cream. Also, adding more sugar or sweetener to your pie will make up for the extra sweetness in the condensed milk.
What can I use instead of sweetened condensed milk?Heavy Cream + Sugar
Heavy cream (or heavy whipping cream) already has a thick consistency like sweetened condensed milk. What is this? Simply mix 1 cup of heavy cream with ¼ cup of sugar to get a creamy rich alternative. You can use this as a 1:1 exchange for sweetened condensed milk in any recipe.
What can I use in place of evaporated milk for pumpkin pie?You can substitute 1 ½ cups of cream or half and half (or a combination of the two) for the evaporated milk. You can also use milk (any kind from whole to skim); when doing so, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.
What can I use as a substitute for evaporated milk?Five substitutes for evaporated milk. Regular Milk. Unsurprisingly, the milk you already have in the fridge will be a fine substitute for evaporated milk—with a bit of tinkering. ... . Non-Dairy Milk. ... . Half and Half. ... . Heavy Cream. ... . Powdered Milk. ... . 18 Comments.. |
Pumpkin pie recipe without sweetened condensed milk
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